Here’s another of my turkey leftover recipes for you to enjoy post festivities. It’s a super quick dinner to make and the preserved lemons really make it zing.
If you don’t have any pomegranate molasses try a tablespoon of honey instead and then add a second (if needed) to taste.
1 tbsp oil
1 onion, chopped
2 cloves of garlic, chopped
2 heaped tsp ras al hanout
1 tbsp tomato purée
1 tin of chickpeas, including their water
400ml water or stock
1 red pepper, deseeded and chopped
2 tomatoes, chopped
12 olives, stoned and chopped
3 preserved lemons, diced
350g cooked turkey, shredded
2 tbsp pomegranate molasses
Salt and pepper, to taste
Step 1: Heat the oil in a large pan and add the onion, softening for a few minutes.
Step 2: Add the garlic and cook for another minute. Stir through the spice.
Step 3: Add the purée and cook out for a couple of minutes before adding everything else.
Step 4: Cook for 15-20 minutes and then serve with rice or couscous.